Method

Preheat the oven at 200°c. Place the potatoes in a saucepan and cover with water and a pinch of salt. Bring to the boil, cover and simmer for 20 - 25 minutes.

Flatten the bacon with the side of a large knife. Slightly overlap the slices of bacon.

Season the fish with the rosemary, thyme and black pepper. Place the fish on the bacon and wrap into a parcel. Fry the parcel (pretty side up) in a little oil for 2-3 minutes. Place the pan in the oven for 10 - 12 minutes.

Whip the egg yolks and mustard in a mixing bowl. Gradually add the two oils and whip till creamy. Add the lemon juice and pepper.

Drain the liquid from the potatoes; add the butter and cheese and mash. Season with salt and pepper.

Sautee the shallot and garlic in a pan. Add the spinach and cook for 1 - 2 minutes.

Plating up

To serve, half-fill the chef ring with mash in the middle of the plate.